- 1 small corned beef roast, point preferred
- 1 carton beef broth
- 1-3 tablespoons flour, optional
- 1 medium head of cabbage, Savoy preferred
- 5 cups mashed potatoes, dry
- 2 sticks of butter
- 1 tablespoon pepper
- 1 tablespoon garlic powder
- 1 large leek, diced
- 4 cups of water
- 1 large onion
- 3 tablespoons olive oil
- 1 cup beer
Prepare corned beef: Place 2 cups water, 1 cup beer, corned beef and contents on low in a crock pot. Reserve liquid.
Cabbage: Take 1 large stock pot. Remove outer layers of the cabbage; place in bottom of the pot. Add water. Remove leaves, preserving them from end carefully. Layer them in the stock pot. Cook on low until steamed gently, but not fully cooked. Reserve liquid.
Prepare cabbage rolls. Place olive oil in pan, sauté diced garlic and leeks until softened and slightly brown. Mix together in big bowl. If too soft, use 1-3 tablespoons of flour to bind.
Add corned beef, diced against the grain; 5 cups of dry mashed potatoes; 2 sticks of melted butter; 1 tablespoon of pepper; 1 tablespoon of garlic powder; and prepared onions and leeks.
Take cabbage and place a scoop of the mixture in the middle. Roll and place in a big pot in the reserved liquid.
Liquid should be about 2 inches high. Steam cabbage rolls. Cook until cabbage is perfectly soft.